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MUSHROOMS (a la Bordelais)

Proceed in all respects as for grilled mushrooms, but serve with a sauce of oil or melted butter, in which are minced young onions, parsley, and a little garlic; or serve with a sauce made by boiling the trimmings of the mushrooms in good brown gravy, seasoned with cayenne pepper and salt, and thickened with the yolks of eggs. Time to broil, about twelve minutes; to bake, fifteen to twenty minutes.